Strawberry Cheesecake Popsicles
It's summer. It's hot. You want dessert, but you don't want to bake anything. The solution? Strawberry Cheesecake Popsicles!
These popsicles are creamy, sweet, and taste just like rich cheesecake with fresh strawberries, but have a fraction of the macros with only F-1g/C-11g/P-6g per serving, they're almost too good to be true!
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 5 hours (freeze)
Yield: 6 servings
Serving Size: 1 serving
Fat: 1 gram
Carbohydrates: 11 grams
Protein: 6 grams
1/2 cup fresh chopped strawberries (8-10 medium strawberries)
6 ounces fat-free cream cheese, room temperature
16 grams sugar-free cheesecake pudding mix (could also use vanilla flavor)
3/4 cups unsweetened cashew or almond milk
1/2 cup non-fat plain Greek yogurt
1 teaspoon vanilla extract
3 tablespoons graham cracker crumbs
Chop your strawberries into small bits, and set aside.
In a large bowl, combine all ingredients besides gram cracker crumbs. Using a mixer or food processor, combine until smooth.
Add your berries to the popsicle mixture, and stir to combine.
Spray your popsicle mold with cooking spray, and evenly add popsicle mixture to 6 popsicle cups.
Evenly distribute your graham cracker crumbs between the 6 popsicles.
Top the molds with the lids and sticks, and freeze for a minimum of 4 hours. Overnight would be preferable.
Fill a large cup about half to 2/3 of the way with warm water. To get the popsicle to come out of the mold, dip each mold into the water, and hold for 30 seconds to 1 minute. Holding the popsicle over a plate to catch the graham cracker crumbs, gently pull on the stick to remove from the mold.
Roll the popsicle in the crumbs that come loose, and serve!